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Homemade Vegan Butter

Homemade Vegan Butter

Creamy and super buttery homemade vegan butter! Easy 7-ingredient recipe that is spreadable, melts fabulously on toast and is great for baking and frying.

Diet: Vegan

Prep Time: 5minutes minutes

Total Time: 5minutes minutes

Servings: 1 Block

Calories: 39kcal

Ingredients

  • ▢1 cup Refined Coconut Oil (240ml) Melted*
  • ▢2 Tbsp Canola Oil See Notes*
  • ▢⅓ cup Unsweetened Soy Milk or Almond Milk (80ml)
  • ▢1 tsp Apple Cider Vinegar
  • ▢1 tsp Nutritional Yeast
  • ▢1 Small Pinch Turmeric
  • ▢½ tsp Salt

Instructions

  • Add melted refined coconut oil to the blender jug along with the canola oil.
  • Add the apple cider vinegar to the unsweetened soy or almond milk and stir in so that it curdles into buttermilk. Add the buttermilk to the blender.
  • Add the nutritional yeast, small pinch of turmeric and salt.
  • Blend very well until smooth.
  • Pour out into a butter dish and refrigerate until set.
  • Remove from the fridge to thaw for a few minutes if using on fresh bread or creaming with sugar for baking.

Notes

  1. The coconut oil must be refined coconut oil and not extra virgin coconut oil.
  2. Avocado oil is a great option to use instead of canola oil. Olive oil also works but bear in mind that high speed blending can cause olive oil to become bitter. If using olive oil, add it in at the end and mix in without blending.
  3. Storing: This lasts up to 2 weeks in the fridge. If you need it to last longer, freeze the excess and only keep what you will use within 2-weeks in your fridge.
  4. Make it soft and spreadable: This butter recipe above comes out a lot like a traditional butter in that it’s very firm straight out the fridge and needs to soften first before it becomes spreadable (unless you’re spreading on toast, in which case you’re good to go!). This makes it great for the purposes that a regular butter is good for. However, if you want to use it mostly as a spread (that also works for baking and frying) and want it soft and spreadable straight out of the fridge then adapt the first two ingredients of the recipe as follows: ½ cup (120ml) Refined Coconut Oil and ½ cup (120ml) Canola Oil or Avocado Oil (OR ¼ cup (60ml) of each canola oil and avocado oil) and then follow the rest of the recipe exactly as it is. This results in a soft, spreadable vegan butter that still works great for baking and frying. Thanks to one of our readers for experimenting with the recipe and coming up with this adaptation.
  5. This recipe makes one 9.7 ounce block (275g) of vegan butter.

Nutrition

Serving: 1tsp | Calories: 39kcal | Fat: 4.1g | Saturated Fat: 3.1g | Sodium: 22mg

Homemade Vegan Butter

Elevate your culinary creations with this luxuriously creamy and wonderfully buttery homemade vegan butter. Crafted with care and precision, this easy-to-follow 7-ingredient recipe promises a spreadable, melt-in-your-mouth experience that’s perfect for slathering on toast, baking, and frying. Whether you’re following a vegan lifestyle or simply looking to explore new culinary horizons, this versatile butter alternative is sure to become a staple in your kitchen.

Recipe Details:

  • Diet: Vegan
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Servings: 1 Block
  • Calories: 39kcal

Ingredients:

  • 1 cup Refined Coconut Oil (240ml), Melted*
  • 2 Tbsp Canola Oil (See Notes)
  • ⅓ cup Unsweetened Soy Milk or Almond Milk (80ml)
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Nutritional Yeast
  • 1 Small Pinch Turmeric
  • ½ tsp Salt

Instructions:

  1. Combine Oils: In a blender jug, add the melted refined coconut oil along with the canola oil.
  2. Prepare Buttermilk: Combine the apple cider vinegar with the unsweetened soy or almond milk, stirring until it curdles into buttermilk. Add the prepared buttermilk to the blender.
  3. Add Flavor Enhancers: Incorporate the nutritional yeast, small pinch of turmeric, and salt into the blender.
  4. Blend Smooth: Blend the ingredients until smooth and well combined.
  5. Set and Chill: Pour the mixture into a butter dish and refrigerate until set.
  6. Serve and Enjoy: Remove from the fridge to thaw for a few minutes if using on fresh bread or creaming with sugar for baking.

Additional Tips and Notes:

  • Ingredient Considerations: Ensure that the coconut oil used is refined coconut oil and not extra virgin coconut oil for the desired texture and flavor profile. Avocado oil is an excellent alternative to canola oil, while olive oil can be used with caution due to potential bitterness when blended at high speeds.
  • Storage Recommendations: This homemade vegan butter can be stored in the refrigerator for up to 2 weeks. For longer-term storage, freeze any excess and only keep what you will use within 2 weeks in your fridge.
  • Customization: To achieve a softer, spreadable consistency straight out of the fridge, consider adjusting the ratio of refined coconut oil and canola oil. Follow the provided adaptation for a softer texture while retaining the butter’s versatility for baking and frying.

Nutritional Information (per serving – 1 tsp):

  • Calories: 39kcal
  • Fat: 4.1g
    • Saturated Fat: 3.1g
  • Sodium: 22mg

Transform your culinary creations with the wholesome goodness of homemade vegan butter. Whether enjoyed on freshly baked bread, incorporated into your favorite recipes, or used for frying, this delectable butter alternative is sure to delight your taste buds and elevate your plant-based culinary adventures. Embrace the joy of homemade goodness and savor every creamy bite!